Fix-It and Forget-It Pink Cookbook (106 page)

Carol Sommers

Millersburg, OH

½ lb. bacon,
or
ground beef

32-oz. can pork and beans

1-lb. can green limas, drained

16-oz. can kidney beans, drained

1-lb. can whole kernel corn, drained

1 tsp. prepared mustard

2 medium onions, chopped

¾ cup brown sugar

1 cup ketchup

1. Brown bacon or ground beef in skillet. Drain and crumble.
   
2. Combine beans, corn, and meat in slow cooker.
   
3. Combine mustard, onions, brown sugar, and ketchup. Pour over beans. Mix well.
   
4. Cover. Cook on Low 4-6 hours.
   

Ethel Mumaw

Berlin, OH

½ lb. ground beef

1 onion, chopped

½ lb. bacon, diced

½ cup ketchup

2 Tbsp. cider vinegar

½ cup brown sugar, packed

16-oz. can red kidney beans, drained

14½-oz. can pork and beans, undrained

15-oz. can butter beans, drained

1. Brown ground beef, onion, and bacon in skillet. Drain.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on Low 8 hours.
   

Sara Harter Fredette

Williamsburg, MA

16-oz. can kidney beans, drained

2 1-lb. cans pork and beans

1 cup ketchup

1 Tbsp. Worcestershire sauce

1 tsp. salt

2 cups chopped onions

1 Tbsp. prepared mustard

1 tsp. cider vinegar

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 2 hours, or on Low 4 hours.
   

Sue Pennington

Bridgewater, VA

1 lb. ground beef

28-oz. can baked beans

8-oz. can pineapple tidbits, drained

4½-oz can sliced mushrooms, drained

1 large onion, chopped

1 large green pepper, chopped

½ cup barbecue sauce

2 Tbsp. soy sauce

1 clove garlic, minced

½ tsp. salt

¼ tsp. pepper

1. Brown ground beef in skillet. Drain. Place in slow cooker.
   
2. Stir in remaining ingredients. Mix well.
   
3. Cover. Cook on Low 4-8 hours, or until bubbly.
   

Serve in soup bowls.

Elaine Unruh

Minneapolis, MN

½ lb. bacon

3 medium onions, chopped

16-oz. can lima beans, drained

16-oz. can kidney beans, drained

2 16-oz. cans baked beans

15½-oz. can pineapple chunks

¼ cup brown sugar

¼ cup cider vinegar

¼ cup molasses

½ cup ketchup

2 Tbsp. prepared mustard

½ tsp. garlic salt

1 green pepper, chopped

1. Cook bacon in skillet. Crumble. Reserve 2 Tbsp. drippings in skillet. Place bacon in slow cooker.
   
2. Add onions to drippings and sauté until soft. Drain. Add to bacon in slow cooker.
   
3. Add beans and pineapple to cooker. Mix well.
   
4. Combine brown sugar, vinegar, molasses, ketchup, mustard, garlic salt, and green pepper. Mix well. Stir into mixture in slow cooker.
   
5. Cover. Cook on High 2-3 hours.
   

Barbara A. Yoder

Goshen, IN

4 Tbsp. butter

2 large Granny Smith apples, cubed

½ cup brown sugar

¼ cup sugar

½ cup ketchup

1 tsp. cinnamon

1 Tbsp. molasses

1 tsp. salt

24-oz. can Great Northern beans, undrained

24-oz. can pinto beans, undrained

ham chunks,
optional

1. Melt butter in skillet. Add apples and cook until tender.
   
2. Stir in brown sugar and sugar. Cook until they melt. Stir in ketchup, cinnamon, molasses, and salt.
   
3. Add beans and ham chunks. Mix well. Pour into slow cooker.
   
4. Cover. Cook on High 2-4 hours.